Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.
I love appetizer-type foods. They are my absolute favorite food group. Egg rolls are versatile and easy to stuff and fry or bake up. Thanks to ready-made egg roll skins, making all kinds of great fried treats is a cinch. Once you get the hang of rolling these beauties, there is no limit to what you can do with them.
Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions, and the perfect blend of spices, mimicking the classic crab rangoons with an extra large helping of the best part. I heat the oil in a heavy stock pot on the stove using a thermometer, but a deep fryer would be helpful if you prepare these for a holiday party or football game day fun. These Crab Rangoon Egg Rolls are always a great choice as they are a party favorite, and even the kids enjoy them. I like to put real flaked cooked white crab in them, albeit you don’t need a lot of crab meat to make them delicious. If that is unavailable or fresh crab is a little out of your budget, you can use imitation crab meat.
How to Make Crab Rangoon Egg Rolls
Combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, green onions, and crab meat. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner closest to you up and over and gently tuck it in, working out any excess air bubbles. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.
Heat oil in a fryer or Dutch oven to 375 degrees. Fry 2-3 at a time until golden brown. Drain on paper towels and serve warm.
Preparation Tips
- If possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness crab, Blue Crab, and Stone Crab. In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
- Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
- Soften the cream cheese to room temperature.
- Do you like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
- Use oil with a high smoking point, such as vegetable, canola, or peanut.
- A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.
More Appetizer Recipes
Crab Rangoon Egg Rolls
Ingredients
- 2 8 ounce boxes cream cheese softened
- 1 -2 tablespoons Worcestershire sauce see notes
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions chopped
- ½ lb fresh white cooked crabmeat flaked or diced
- 8-10 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.
- Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll, it usually shows on the package with pictures).
- Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.
Video
Notes
- If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
- In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
- Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
- Soften the cream cheese to room temperature.
- Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
- Use oil with a high smoking point like vegetable, canola, or peanut.
- A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.
Nutrition
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Penelope
Wow these were great. Only made half a recipe and just made three of them to eat for dinner and I’m stuffed. Can’t wait to take them to a party they’ll be delicious and gone before you know it.
Beth Pierce
Thank you so much and glad that you enjoyed then!!
Angie
Is this the same as lobster Rangoon served at hibachi restaurants. I love those the sweetness of the cream cheese in it is almost like dessert
Beth Pierce
It is close to that. I would love some lobster rangoon right now!
Cyndi
I was wondering the same i think if you add alittle sugar or brown sugar it will sweeten it up
S
where does one get the wraps?
Beth Pierce
In the United States most grocery stores carry them in the fresh produce refrigerator section. Usually found near the fresh herbs. Make sure you get the egg roll wrappers and not the wonton wrappers.
Brenda Bergquist
I like this recipe and I’d like a recipe for the sweet red sauce I get at the chinese restaurant. Love your web site.
Beth Pierce
Sorry about the delay. I have been out of town. I do not have a recipe for sweet & sour sauce but I found one on allrecipes. Here it is http://allrecipes.com/recipe/15493/sweet-and-sour-dipping-sauce/. It looks pretty good. I would encourage you to try one of the egg rolls without sauce so you can taste all the flavors.
Laura
These are so good. I made smaller ones in a triangle sjape usong won ton wrappers. Also, ive made these using canned crap, and it was really good!!
Beth Pierce
Thanks so much and thanks for the heads about the crab!!
Beth Pierce
Did I spell something wrong?
Pam
No the note above this meant to write crab but wrote crap !! LOL
Beth Pierce
No worries. LOL
Janet Gilmore
I would love to know how to make the sweet and sour sauce to go with this recipe . Could you please email it to me.
Thank you for all the awesome recipes.
Beth Pierce
I don’t serve it with any sauce because it would mess up the glorious flavor. I might be able to find one on one of my blogging friends sites if you still want one
betty alvey
A delicious sauce I make is, 1 can crushed pineapple with juice, 2 Tblsp. chili sauce, 2 Tblsp. corn starch, 2 Tblsp. grenedine, and 1/2 cup sugar. Bring to a boil and simmer until thickened.
Beth Pierce
Thanks for the recipe. I shall give it a whirl.
Tami G
What size can of Pineapple?
Beth Pierce
There isn’t any pineapple in the Crab Rangoon Egg Rolls. Can you please let me know what recipe you are referring to?
Pam
I think the pineapple she was talking about was for the sauce in note above!
Beth Pierce
Thanks!
Brandi
There’s no where close to me that sells fresh crab meat. Would imitation work?
Beth Pierce
Yes you can. Cooked chicken would also make a good second choice. Happy cooking!!
Ramon
Hello!! I can’t wait to try this! I was wondering if you could use an air fryer instead of deep frying…what do you think?
Beth Pierce
Not sure. I am not familiar with air fryers. Sorry. You might be able to search something on the internet.
Julie Austin
I was thinking the same thing! I think it would work, might not be quite as crispy, but should still taste great!
Rhonda
I’ve used them before but close them like a dumpling rather than an egg roll. Just as tasty!
Jackie
Do you use imitation crab meat or real?
Beth Pierce
Real. If you are on a budget you can cut back to between 1/2 to 3/4 of a lb. It is pricey but delicious!
Santa Price
Just went to the grocery store and purchased egg rolls wraps and wonton wraps can’t wait to show my daughter these recpies. Thank you so much
Beth Pierce
You are so very welcome. I hope you and your daughter have fun cooking!